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Recipe Detail Page
Smoky Poblano Butter for Corn
Summer 2016
A fire-grilled poblano pepper is a wondrous thing. Poblano tend to be more difficult to peel and benefit by being almost blackened by the fire—something that in the end is quite beneficial to the flavour of the butter. If luck serves, you’ll run across a farm stand selling fresh corn on your way.
Makes 1 cup (250 mL)
1½ tsp (7 mL) salt
1 tsp (5 mL) ground chipotle
1 large poblano chili
2 sticks (1 cup/250 mL) unsalted butter, softened
1 Measure your salt and chipotle at home and place in a small bag; label and pack up with your perishables.
2 Prepare coals to medium-hot. Place whole poblano pepper on grill and cook, undisturbed until deeply charred, 6 to 7 minutes; turn andcontinue to cook, 4 to 5 minutes per side, or until blackened all over.
3 Place in a small bowl and cover for 10 minutes. Remove the pepper to a board; remove and discard stem. Using a sharp knife, scrape away as much blackened skin as possible. Scrape out seeds and discard; finely chop pepper. Return to the bowl and let cool. Add butter and pre-measured seasoning; mash with a fork to combine. Serve with boiled or grilled corn.
Makes 1 cup (250 mL)
